Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
Lemon Pudding Cookies seem to perfectly fix my craving for anything and everything lemon this time of year! There are signs that Spring is coming- the snow is melting, green leaves are starting to peek through and my kids are wearing shorts. Wait – they’d wear shorts even if it was 35 degrees, so scratch that as a sign of impending Spring! I added lemon zest to these soft and chewy pudding cookies because it brightens the flavors. I love the vanilla chips in them too – they pair so well with the lemon. Enjoy!
LEMON PUDDING COOKIES
adapted from Orange Cream Cookies
Yields 3 1/2 dozen cookies
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2 TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 (12 oz) bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon, about 2-3 tsp
- Cream together sugar and butter. Add egg and milk.
- In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
If you love these Lemon Pudding Cookies, be sure to try some of our other favorite cookie recipes too!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Raspberry Meltaway Cookies
- Banana Cream Pie Cookies
- Orange Cream Cookies
LEMON PUDDING COOKIES
Ingredients
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2 TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 12 oz bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon about 2-3 tsp
Instructions
- Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
Andrea @ICnMake FB says
These were delish. I added a dash of lemon extract. There were no instructions on the zest so I added it in (also after baked) (add..fold..add..fold). I dropped the cook time to 8 minutes. I prefer a more gooey cookie. My husband says they are addicting. A nice Easter cookie.
Jessica says
So glad you like them! I love lemon zest- I add it to my cookie dough prior to baking. {I updated the post to reflect that.} Yum! I’m with you on a soft cookie too. I eat them right out of the oven!
Ginny says
Could these be made with sugar free pudding mix and splenda?
Jessica says
I haven’t tried it, but I don’t see why not! Let me know how it goes!
Kristi says
Ginny did you make these cookies with sugar free pudding? Id love to know how the turned out.
Megan Clark says
I added a tsp of lemon juice (I’m a lemon flavor craver) and LOVED these..
Jessica says
good call! I LOVE lemon too- sometimes I feel like I have to tone it down for my recipes. I really want to PUT IN ALL THE LEMON! 😉
Diane says
The pudding mix is it instant or the other?
Jessica says
You just add in the dry pudding mix- I use instant!
Stacey says
Made these a few days ago for a potluck and they are so good! Made a couple changes though. I added about a tsp of lemon extract, I refrigerated the dough before baking, and I baked them at 350. This recipe is a keeper!
Jessica says
So glad you liked them!
Ramona Redmond says
Self rising flour or all purpose flour? Thanks!
Jessica says
All purpose flour!
Tabatha says
Can you define a small box of pudding? I usually only find the one that is 3.4 ounces.
Jessica says
Yes, it’s the 3.4 oz box!
Julie says
Can you freeze the cookie dough for later on
Jessica says
Of course!
shereen says
Do these need to be refrigerated since there’s sour cream in them?
Jessica says
Nope! No need to refrigerate after baking!
Grace says
I would recommend adding the zest into your instructions! I forgot and had to add later…Still, these were a huge hit with my husband! Thanks for sharing! 🙂
Jessica says
It’s in step 2 Grace! I’m glad you didn’t forget it, it adds such a nice lemon flavor!
Tammie says
When I made these they were soo flat they were see through I had to add 2 cups more flour just so they had some body to them. But they were delicious!!!
Jessica says
Hmmm… was your butter softened Tammie?
Diane hHangartner says
Can they be frozen once baked or before? Which way is best?
Jessica says
If you freeze them, I prefer to scoop the dough onto a lined cookie sheet and freeze the dough balls. Once solid, you can store them in a plastic freezer bag. Then you just bake as you’d like- fresh baked cookies are the best!
Rhonda says
These are delicious! Very moist.
Alison says
Thank you Rhonda!
Lynn Cermak says
My husband and I couldn’t eat these cookies fast enough – and he pretty much
doesn’t like anything lemon but loves these cookies. Making another batch today.
They’re the best!
5 stars.
Jessica says
Thanks Lynn! Glad your husband enjoyed them!